"Staruch, Ladislav" . . . "P(FT-TA3/059), Z(MSM6046137305)" . "978-80-227-3183-6" . "Vliv rozmar\u00FDnov\u00E9ho extraktu na vlastnosti masn\u00FDch v\u00FDrobk\u016F"@cs . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . . "The effect of rosemary extract on the properties of meat products"@en . "Bratislava" . "2"^^ . . "RIV/60461373:22330/09:00022297" . "Jednou s chytr\u00FDch alternativ k p\u0159\u00EDdavku chemick\u00FDch aditiv je pou\u017Eit\u00ED p\u0159\u00EDrodn\u00EDch l\u00E1tek a extrakt\u016F z rostlin. Mezi p\u0159\u00EDrodn\u00ED l\u00E1tky, kter\u00E9 mohou ovlivnit \u00FAdr\u017Enost masn\u00FDch v\u00FDrobk\u016F, pat\u0159\u00ED bezesporu extrakty ko\u0159en\u00ED, kter\u00E9 jsou p\u0159irozenou slo\u017Ekou potravin a v\u011Bt\u0161inou pozitivn\u011B ovliv\u0148uj\u00ED organoleptick\u00E9 vlastnosti potravin. V r\u00E1mci experiment\u016F se zkou\u0161el vliv vybran\u00FDch extrakt\u016F ko\u0159en\u00ED. Ze sledovan\u00FDch extrakt\u016F ko\u0159en\u00ED se uk\u00E1zal nej\u00FA\u010Dinn\u011Bj\u0161\u00ED extrakt rozmar\u00FDnu, jako antioxidant je \u00FA\u010Dinn\u00E1 zejm\u00E9na jeho lehk\u00E1 frakce, p\u0159i\u010Dem\u017E z\u00E1le\u017E\u00ED i na koncentraci. Jeho aplikace br\u00E1n\u00ED oxidaci lipid\u016F, doch\u00E1z\u00ED ke stabilizaci hemov\u00FDch barviv. \u00DA\u010Dinky rozmar\u00FDnu se zvy\u0161uj\u00ED kombinac\u00ED s lykopenem, kter\u00FD je jak antioxidantem, tak i barvivem. \u00DA\u010Dinnost byla testov\u00E1na u trvanliv\u00FDch sal\u00E1m\u016F, \u0161unek, m\u011Bkk\u00FDch sal\u00E1m\u016F, fermentovan\u00FDch sal\u00E1m\u016F s paprikou, mlet\u00E9ho masa a kost\u00ED." . . "\u0160trbsk\u00E9 pleso" . . . "Vliv rozmar\u00FDnov\u00E9ho extraktu na vlastnosti masn\u00FDch v\u00FDrobk\u016F" . . "349527" . "RIV/60461373:22330/09:00022297!RIV10-MSM-22330___" . . "Jednou s chytr\u00FDch alternativ k p\u0159\u00EDdavku chemick\u00FDch aditiv je pou\u017Eit\u00ED p\u0159\u00EDrodn\u00EDch l\u00E1tek a extrakt\u016F z rostlin. Mezi p\u0159\u00EDrodn\u00ED l\u00E1tky, kter\u00E9 mohou ovlivnit \u00FAdr\u017Enost masn\u00FDch v\u00FDrobk\u016F, pat\u0159\u00ED bezesporu extrakty ko\u0159en\u00ED, kter\u00E9 jsou p\u0159irozenou slo\u017Ekou potravin a v\u011Bt\u0161inou pozitivn\u011B ovliv\u0148uj\u00ED organoleptick\u00E9 vlastnosti potravin. V r\u00E1mci experiment\u016F se zkou\u0161el vliv vybran\u00FDch extrakt\u016F ko\u0159en\u00ED. Ze sledovan\u00FDch extrakt\u016F ko\u0159en\u00ED se uk\u00E1zal nej\u00FA\u010Dinn\u011Bj\u0161\u00ED extrakt rozmar\u00FDnu, jako antioxidant je \u00FA\u010Dinn\u00E1 zejm\u00E9na jeho lehk\u00E1 frakce, p\u0159i\u010Dem\u017E z\u00E1le\u017E\u00ED i na koncentraci. Jeho aplikace br\u00E1n\u00ED oxidaci lipid\u016F, doch\u00E1z\u00ED ke stabilizaci hemov\u00FDch barviv. \u00DA\u010Dinky rozmar\u00FDnu se zvy\u0161uj\u00ED kombinac\u00ED s lykopenem, kter\u00FD je jak antioxidantem, tak i barvivem. \u00DA\u010Dinnost byla testov\u00E1na u trvanliv\u00FDch sal\u00E1m\u016F, \u0161unek, m\u011Bkk\u00FDch sal\u00E1m\u016F, fermentovan\u00FDch sal\u00E1m\u016F s paprikou, mlet\u00E9ho masa a kost\u00ED."@cs . . . "2009-09-16+02:00"^^ . . . . "Pipek, Petr" . . . "P\u00E1nek, Jan" . "One of sophisticated method to lower the amount of added of chemical additives to meat products is the usage of natural products and plant extracts. Among the natural products that can effect the shelf-life time of meat products are extracts of spices. They are a natural part of meat products and can also positively affect their organoleptic characteristics. Within the experiments the effect of certain spice extracts was studied. The rosemary extract shown to be the most effective, especially the light fraction of the extract, and it also depended on the used concentration. Adding the rosemary extract to meat products lipid oxidation was decreased and the colour was stabilized. The positive effect of the rosemary extract multiplies by adding lycopene, which is both an antioxidant and a colorant. The effectivity of the antioxidant of the rosemary extract was studied on dried-cooked sausages, hams, smoked-cooked sausages, fermented salami with paprika, minced meat and bone (marrow)."@en . "[F20C525B3A08]" . "Additives and contaminants in food" . . "22330" . "Vliv rozmar\u00FDnov\u00E9ho extraktu na vlastnosti masn\u00FDch v\u00FDrobk\u016F" . . . . . "The effect of rosemary extract on the properties of meat products"@en . "Vliv rozmar\u00FDnov\u00E9ho extraktu na vlastnosti masn\u00FDch v\u00FDrobk\u016F"@cs . "B\u011Blkov\u00E1, Bo-Anne" . . . "4"^^ . "Rosemary; lycopene; extract; antioxidant; colour; lipids oxidation; meat products"@en . "6"^^ .